CANG TONG
110 SEBRING SQUARE, Sebring FL 33870 · 863-386-1924
Last inspected Jun 17, 2026 · 41 visits since August 2023
MAR 26
MAR 26
APR 26
APR 26
JUN 26
▲ GETTING WORSE
5 inspections trending down, 21 points off where it started.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on shutter by hibachi station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $1,880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026012647 | Feb 20, 2026 | Jul 9, 2026 | — |
| 7--2026014672 | Feb 26, 2026 | Jul 9, 2026 | — |
| 7--2026021375 | Mar 25, 2026 | Jul 9, 2026 | — |
| 7--2026024783 | Apr 6, 2026 | Jul 9, 2026 | — |
| 7--2026031371 | Apr 30, 2026 | Jul 9, 2026 | — |
| 7--2025076667 | Oct 20, 2025 | Dec 4, 2025 | $800 |
| 7--2024027341 | Apr 2, 2024 | Jul 1, 2024 | — |
| 7--2023043759 | Jun 14, 2023 | Aug 16, 2023 | $400 |
| 7--2023007683 | Jan 18, 2023 | Mar 15, 2023 | $680 |
Inspection history
41 visits, newest first
Jun 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease and behind equipment soiled with grease.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler rusted.
Jun 16, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. Observed 1 live roach on shutter by hibachi station.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. Observed a bag of sticky traps with approximately 26 dead roaches on shelve next to bonito flakes and paper towels by wall in front of kitchen, operator discarded. Observed 4 dead roaches in sticky trap by reach in freezer at entrance of kitchen, operator discarded.
Equipment and utensils not properly air-dried - wet nesting. Observed bowls on shelves with water in between and not air drying properly by dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease and behind equipment soiled with grease.
Plumbing system in disrepair. Hand washing sink in the kitchen by entrance clogged.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler rusted.
Jun 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 8 high priority.
8 High priority1 Intermediate8 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 can of hoisten sauce dented on dry storage in kitchen, operator voluntarily discarded.
Presence of insects, rodents, or other pests. Observed dead fly in pan of oil on cook line. Operator removed and voluntarily discarded.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on shutter by hibachi station.
Roach excrement and/or droppings present. Observed 1 egg case on counter by hibachi station.
Stop Sale issued due to adulteration of food product. Observed dead fly in pan of oil on cook line. Operator removed and voluntarily discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler containers of food operator stated was made yesterday. Lomein noodles-45F, 1 tub-10 lbs Breaded chicken-46F, 3 tubs-45 lbs Rice-56F-10lbs Beef 45F-1 container-15 lbs Beef strip-46F, 10 lbs Pork egg roll-46F, 1/2 case Pot stickers-46F, 1/2 tub-5 lbs Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk in cooler containers of food operator stated was made yesterday. Lomein noodles-45F, 1 tub-10 lbs Breaded chicken-46F, 3 tubs-45 lbs Rice-56F-10lbs Beef 45F-1 container-15 lbs Beef strip-46F, 10 lbs Pork egg roll-46F, 1/2 case Pot stickers-46F, 1/2 tub-5 lbs
Toxic substance/chemical improperly stored. Observed Finto chemical spray stored on shelves next to the tea in bar area next to food by side exit door, operator discarded.
No soap provided at handwash sink. Observed no soap at hand washing sink in women's bathroom, operator replaced.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. Observed a bag of sticky traps with approximately 26 dead roaches on shelve next to bonito flakes and paper towels by wall in front of kitchen, operator discarded. Observed 4 dead roaches in sticky trap by reach in freezer at entrance of kitchen, operator discarded.
Equipment and utensils not properly air-dried - wet nesting. Observed bowls on shelves with water in between and not air drying properly by dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease and behind equipment soiled with grease.
Plumbing system in disrepair. Hand washing sink in the kitchen by entrance clogged.
Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored upright in drying container on table by front door, operator corrected.
Stored food not covered. Observed a box dry noodles open in back dry storage not covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler rusted.
May 7, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walls behind and side of equipment soiled with food debris and grease on cook line.
Screen in door torn/in poor repair - vermin present. Observed screen door torn at back door.
Standing water in bottom of reach-in-cooler. Observed water in bottom of reach in cooler on cook line and the reach in cooler in back bar area.
May 4, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine was reading at 0ppm, operator setting 3-compartment sink.
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walls behind and side of equipment soiled with food debris and grease on cook line.
Screen in door torn/in poor repair - vermin present. Observed screen door torn at back door.
Standing water in bottom of reach-in-cooler. Observed water in bottom of reach in cooler on cook line and the reach in cooler in back bar area.
May 4, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine was reading at 0ppm, operator setting 3-compartment sink.
Roach activity present as evidenced by live roaches found. 1 live roach on top shelf in sushi bar area. 1 live roach in glue trap under shelf between kitchen and front area. 3 live roaches on shutter blind in sushi bar area. 1 live roach in between glass and table top in back bar area. 1 live roach on wash cloths in laundry. 2 live roaches on door to chemical room. 1 live roach on bar next to hibachi station. 1 live roach on wall in dish area. Operator terminated all roaches.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. I egg casing on sushi bar area. 3 dead roaches on top of outlet in sushi bar area. 2 dead roaches on shutter blind in sushi bar area. 2 dead roaches under sink in sushi bar area. 2 dead roaches in glue trap under shelf between kitchen and front area. 1 dead roaches under knife box in hibachi station on shelf. 1 dead roach on corner of shelf under drink reach in cooler front of restaurant. 1 dead roach in corner of reach in cooler on cook line. Operator discarded dead roaches.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walls behind and side of equipment soiled with food debris and grease on cook line.
Screen in door torn/in poor repair - vermin present. Observed screen door torn at back door.
Standing water in bottom of reach-in-cooler. Observed water in bottom of reach in cooler on cook line and the reach in cooler in back bar area.
May 2, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine was reading at 0ppm, operator setting 3-compartment sink.
Roach activity present as evidenced by live roaches found. 1 live roach on top shelf in sushi bar area. 1 live roach in glue trap under shelf between kitchen and front area. 3 live roaches on shutter blind in sushi bar area. 1 live roach in between glass and table top in back bar area. 1 live roach on wash cloths in laundry. 2 live roaches on door to chemical room. 1 live roach on bar next to hibachi station. 1 live roach on wall in dish area. Operator terminated all roaches.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. I egg casing on sushi bar area. 3 dead roaches on top of outlet in sushi bar area. 2 dead roaches on shutter blind in sushi bar area. 2 dead roaches under sink in sushi bar area. 2 dead roaches in glue trap under shelf between kitchen and front area. 1 dead roaches under knife box in hibachi station on shelf. 1 dead roach on corner of shelf under drink reach in cooler front of restaurant. 1 dead roach in corner of reach in cooler on cook line. Operator discarded dead roaches.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walls behind and side of equipment soiled with food debris and grease on cook line.
Screen in door torn/in poor repair - vermin present. Observed screen door torn at back door.
Standing water in bottom of reach-in-cooler. Observed water in bottom of reach in cooler on cook line and the reach in cooler in back bar area.
May 1, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 10 violations recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine was reading at 0ppm, operator setting 3-compartment sink.
Live, small flying insects found 2 live flies in back of kitchen.
Roach activity present as evidenced by live roaches found. 1 live roach on top shelf in sushi bar area. 1 live roach in glue trap under shelf between kitchen and front area. 3 live roaches on shutter blind in sushi bar area. 1 live roach in between glass and table top in back bar area. 1 live roach on wash cloths in laundry. 2 live roaches on door to chemical room. 1 live roach on bar next to hibachi station. 1 live roach on wall in dish area. Operator terminated all roaches.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 10 dead flies on sticky tape over food preparation table in kitchen, operator removed and discarded.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. I egg casing on sushi bar area. 3 dead roaches on top of outlet in sushi bar area. 2 dead roaches on shutter blind in sushi bar area. 2 dead roaches under sink in sushi bar area. 2 dead roaches in glue trap under shelf between kitchen and front area. 1 dead roaches under knife box in hibachi station on shelf. 1 dead roach on corner of shelf under drink reach in cooler front of restaurant. 1 dead roach in corner of reach in cooler on cook line. Operator discarded dead roaches.
Food stored on floor. Observed items on floor in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walls behind and side of equipment soiled with food debris and grease on cook line.
Screen in door torn/in poor repair - vermin present. Observed screen door torn at back door.
Standing water in bottom of reach-in-cooler. Observed water in bottom of reach in cooler on cook line and the reach in cooler in back bar area.
Apr 30, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority1 Intermediate8 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Observed two dented cans of oyster sauce on the rack in side dry storage area, operator voluntarily discarded.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine was reading at 0ppm, operator setting 3-compartment sink.
Live, small flying insects found 2 live flies in back of kitchen.
Pesticide/insecticide labeled for household use only present in establishment. Observed cans of raid in the hallway next to bathrooms and in chemical room, operator removed.
Roach activity present as evidenced by live roaches found. 1 live roach on top shelf in sushi bar area. 1 live roach in glue trap under shelf between kitchen and front area. 3 live roaches on shutter blind in sushi bar area. 1 live roach in between glass and table top in back bar area. 1 live roach on wash cloths in laundry. 2 live roaches on door to chemical room. 1 live roach on bar next to hibachi station. 1 live roach on wall in dish area. Operator terminated all roaches.
Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping in back dry storage area in corner by leg of shelf. 4 rodent droppings on shelve in dish room. 6 rodent droppings between wall and walk in freezer. 1 rodent dropping on inner edge of prep table on cook line.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on the sushi rice, operator stated was going to discard and in process of making new.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with blue chemical in the back bar area.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 10 dead flies on sticky tape over food preparation table in kitchen, operator removed and discarded.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. I egg casing on sushi bar area. 3 dead roaches on top of outlet in sushi bar area. 2 dead roaches on shutter blind in sushi bar area. 2 dead roaches under sink in sushi bar area. 2 dead roaches in glue trap under shelf between kitchen and front area. 1 dead roaches under knife box in hibachi station on shelf. 1 dead roach on corner of shelf under drink reach in cooler front of restaurant. 1 dead roach in corner of reach in cooler on cook line. Operator discarded dead roaches.
Equipment and utensils not properly air-dried - wet nesting. Observed bowls on cook line with water in between not air drying properly.
Food stored on floor. Observed items on floor in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walls behind and side of equipment soiled with food debris and grease on cook line.
Screen in door torn/in poor repair - vermin present. Observed screen door torn at back door.
Standing water in bottom of reach-in-cooler. Observed water in bottom of reach in cooler on cook line and the reach in cooler in back bar area.
Apr 15, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
Show 8 findings ▾
Observed: Carbon dioxide/helium tanks not adequately secured. Observed 3 CO2 tanks not secure in the bar area. Priority: Basic
Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board at sushi bar. Priority: Basic
Observed: Dead roaches on premises. Observed approximately 10 dead roaches in glue trap on top of food shelves in storage area, one dead roach in the reach in cooler on cook line, one dead roach in the mop sink, operator cleaned up. Priority: Basic
Observed: Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line. Priority: Basic
Observed: Screen in door torn/in poor repair - vermin present. Observed back screen door torn. Priority: Basic
Observed: Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler in the bar area and on the cook line. Priority: Basic
- From initial inspection : Observed: Observed scorch marks around electrical outlet. For reporting purposes only. Observed scorch marks around electrical outlet in the dish room. Priority: Reporting
Apr 14, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 8 violations recorded, 1 high priority.
1 High priority0 Intermediate7 Basic
Show 9 findings ▾
Observed: Roach activity present as evidenced by live roaches found. Observed approximately 14 live roaches in glue traps in front service food preparation area, one live roach in printer on cook line, one live roach on door in front area near sushi bar, one live roach on sign and 2 live roaches in glue traps on shelf in dry storage, operator cleaned and removed traps. Priority: High Priority
Observed: Carbon dioxide/helium tanks not adequately secured. Observed 3 CO2 tanks not secure in the bar area. Priority: Basic
Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board at sushi bar. Priority: Basic
Observed: Dead roaches on premises. Observed approximately 10 dead roaches in glue trap on top of food shelves in storage area, one dead roach in the reach in cooler on cook line, one dead roach in the mop sink, operator cleaned up. Priority: Basic
Observed: Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line. Priority: Basic
Observed: Screen in door torn/in poor repair - vermin present. Observed back screen door torn. Priority: Basic
Observed: Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler in the bar area and on the cook line. Priority: Basic
- From initial inspection : Observed: Observed scorch marks around electrical outlet. For reporting purposes only. Observed scorch marks around electrical outlet in the dish room. Priority: Reporting
Apr 13, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 8 violations recorded, 1 high priority.
1 High priority0 Intermediate7 Basic
Show 9 findings ▾
Observed: Roach activity present as evidenced by live roaches found. Observed approximately 14 live roaches in glue traps in front service food preparation area, one live roach in printer on cook line, one live roach on door in front area near sushi bar, one live roach on sign and 2 live roaches in glue traps on shelf in dry storage, operator cleaned and removed traps. Priority: High Priority
Observed: Carbon dioxide/helium tanks not adequately secured. Observed 3 CO2 tanks not secure in the bar area. Priority: Basic
Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board at sushi bar. Priority: Basic
Observed: Dead roaches on premises. Observed approximately 10 dead roaches in glue trap on top of food shelves in storage area, one dead roach in the reach in cooler on cook line, one dead roach in the mop sink, operator cleaned up. Priority: Basic
Observed: Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line. Priority: Basic
Observed: Screen in door torn/in poor repair - vermin present. Observed back screen door torn. Priority: Basic
Observed: Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler in the bar area and on the cook line. Priority: Basic
- From initial inspection : Observed: Observed scorch marks around electrical outlet. For reporting purposes only. Observed scorch marks around electrical outlet in the dish room. Priority: Reporting
Apr 10, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 9 violations recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 10 findings ▾
Observed: Roach activity present as evidenced by live roaches found. Observed approximately 14 live roaches in glue traps in front service food preparation area, one live roach in printer on cook line, one live roach on door in front area near sushi bar, one live roach on sign and 2 live roaches in glue traps on shelf in dry storage, operator cleaned and removed traps. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed throughout kitchen shelves on cook line soiled with food debris. Priority: Intermediate
Observed: Carbon dioxide/helium tanks not adequately secured. Observed 3 CO2 tanks not secure in the bar area. Priority: Basic
Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board at sushi bar. Priority: Basic
Observed: Dead roaches on premises. Observed approximately 10 dead roaches in glue trap on top of food shelves in storage area, one dead roach in the reach in cooler on cook line, one dead roach in the mop sink, operator cleaned up. Priority: Basic
Observed: Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line. Priority: Basic
Observed: Screen in door torn/in poor repair - vermin present. Observed back screen door torn. Priority: Basic
Observed: Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler in the bar area and on the cook line. Priority: Basic
- From initial inspection : Observed: Observed scorch marks around electrical outlet. For reporting purposes only. Observed scorch marks around electrical outlet in the dish room. Priority: Reporting
Apr 9, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 9 violations recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 10 findings ▾
Observed: Roach activity present as evidenced by live roaches found. Observed approximately 14 live roaches in glue traps in front service food preparation area, one live roach in printer on cook line, one live roach on door in front area near sushi bar, one live roach on sign and 2 live roaches in glue traps on shelf in dry storage, operator cleaned and removed traps. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed throughout kitchen shelves on cook line soiled with food debris. Priority: Intermediate
Observed: Carbon dioxide/helium tanks not adequately secured. Observed 3 CO2 tanks not secure in the bar area. Priority: Basic
Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board at sushi bar. Priority: Basic
Observed: Dead roaches on premises. Observed approximately 10 dead roaches in glue trap on top of food shelves in storage area, one dead roach in the reach in cooler on cook line, one dead roach in the mop sink, operator cleaned up. Priority: Basic
Observed: Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line. Priority: Basic
Observed: Screen in door torn/in poor repair - vermin present. Observed back screen door torn. Priority: Basic
Observed: Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler in the bar area and on the cook line. Priority: Basic
- From initial inspection : Observed: Observed scorch marks around electrical outlet. For reporting purposes only. Observed scorch marks around electrical outlet in the dish room. Priority: Reporting
Apr 8, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 9 violations recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 10 findings ▾
Observed: Roach activity present as evidenced by live roaches found. Observed approximately 14 live roaches in glue traps in front service food preparation area, one live roach in printer on cook line, one live roach on door in front area near sushi bar, one live roach on sign and 2 live roaches in glue traps on shelf in dry storage, operator cleaned and removed traps. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed throughout kitchen shelves on cook line soiled with food debris. Priority: Intermediate
Observed: Carbon dioxide/helium tanks not adequately secured. Observed 3 CO2 tanks not secure in the bar area. Priority: Basic
Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board at sushi bar. Priority: Basic
Observed: Dead roaches on premises. Observed approximately 10 dead roaches in glue trap on top of food shelves in storage area, one dead roach in the reach in cooler on cook line, one dead roach in the mop sink, operator cleaned up. Priority: Basic
Observed: Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line. Priority: Basic
Observed: Screen in door torn/in poor repair - vermin present. Observed back screen door torn. Priority: Basic
Observed: Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler in the bar area and on the cook line. Priority: Basic
- From initial inspection : Observed: Observed scorch marks around electrical outlet. For reporting purposes only. Observed scorch marks around electrical outlet in the dish room. Priority: Reporting
Apr 7, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 11 violations recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 12 findings ▾
Observed: Pesticide/insecticide labeled for household use only present in establishment. Observed cans of raid spray in the kitchen. Priority: High Priority
Observed: Roach activity present as evidenced by live roaches found. Observed approximately 14 live roaches in glue traps in front service food preparation area, one live roach in printer on cook line, one live roach on door in front area near sushi bar, one live roach on sign and 2 live roaches in glue traps on shelf in dry storage, operator cleaned and removed traps. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed throughout kitchen shelves on cook line soiled with food debris. Priority: Intermediate
Observed: Carbon dioxide/helium tanks not adequately secured. Observed 3 CO2 tanks not secure in the bar area. Priority: Basic
Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board at sushi bar. Priority: Basic
Observed: Dead roaches on premises. Observed approximately 10 dead roaches in glue trap on top of food shelves in storage area, one dead roach in the reach in cooler on cook line, one dead roach in the mop sink, operator cleaned up. Priority: Basic
Observed: Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line. Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer. Priority: Basic
Observed: Screen in door torn/in poor repair - vermin present. Observed back screen door torn. Priority: Basic
Observed: Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler in the bar area and on the cook line. Priority: Basic
- From initial inspection : Observed: Observed scorch marks around electrical outlet. For reporting purposes only. Observed scorch marks around electrical outlet in the dish room. Priority: Reporting
Apr 6, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 17 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate10 Basic
Show 18 findings ▾
Observed: Pesticide/insecticide labeled for household use only present in establishment. Observed cans of raid spray in the kitchen. Priority: High Priority
Observed: Roach activity present as evidenced by live roaches found. Observed approximately 14 live roaches in glue traps in front service food preparation area, one live roach in printer on cook line, one live roach on door in front area near sushi bar, one live roach on sign and 2 live roaches in glue traps on shelf in dry storage, operator cleaned and removed traps. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on prep table a pan of pork at 59F, a pan of breaded chicken at 57F and plate of shrimp at 58F, operator stated has been there since last night. Operator voluntarily discarded. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table a pan of pork at 59F, a pan of breaded chicken at 57F and plate of shrimp at 58F, operator stated has been there since last night, stop sale. Priority: High Priority
Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice that was not time marked, employee put a time on it from 11:00-2:00. Priority: High Priority
Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed 2 containers of chicken wings covered at table by walk in cooler at 101F improperly cooling, inspector educated employee on cooling, employee put chicken on sheet pans and put in walk in freezer, 20 minutes later temperature was at 78F. Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed throughout kitchen shelves on cook line soiled with food debris. Priority: Intermediate
Observed: Carbon dioxide/helium tanks not adequately secured. Observed 3 CO2 tanks not secure in the bar area. Priority: Basic
Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board at sushi bar. Priority: Basic
Observed: Dead roaches on premises. Observed approximately 10 dead roaches in glue trap on top of food shelves in storage area, one dead roach in the reach in cooler on cook line, one dead roach in the mop sink, operator cleaned up. Priority: Basic
Observed: Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line. Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer. Priority: Basic
Observed: No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in the reach in cooler on the sushi bar, employee replaced. Priority: Basic
Observed: Screen in door torn/in poor repair - vermin present. Observed back screen door torn. Priority: Basic
Observed: Silverware/utensils stored upright with the food-contact surface up. Observed silverware was upright at front area, server put gloves on to put them face down correctly. Priority: Basic
Observed: Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler in the bar area and on the cook line. Priority: Basic
Observed: Observed scorch marks around electrical outlet. For reporting purposes only. Observed scorch marks around electrical outlet in the dish room. Priority: Reporting
Mar 27, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container of rice, wontons, and breaded chicken made in the walk in cooler with no date mark.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on the sushi bar.
Equipment in poor repair. Observed gaskets in reach in cooler torn on the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease in the kitchen.
Screen in door torn/in poor repair - vermin present. Observed screen torn on the back door of kitchen.
Mar 26, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining containers of tomatoes, onions and peppers on the prep table in front counter area.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 8 rodent droppings back wall under shelves in dry storage area in the bar area. Approximately 30 rodent droppings by back door in kitchen next to walk in freezer.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on sushi rice at sushi bar.
No soap provided at handwash sink. Observed no soap at hand wash sink in sushi bar area, operator replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container of rice, wontons, and breaded chicken made in the walk in cooler with no date mark.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on the sushi bar.
Dead roaches on premises. Observed approximately 10 dead roaches in a glue trap under food preparation table by sushi bar.
Equipment in poor repair. Observed gaskets in reach in cooler torn on the cook line.
Food stored on floor. Observed a container of meat on the floor in the walk in freezer, operator put on shelve.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease in the kitchen.
Open dumpster lid.
Screen in door torn/in poor repair - vermin present. Observed screen torn on the back door of kitchen.
Mar 25, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 20 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining containers of tomatoes, onions and peppers on the prep table in front counter area.
Pesticide/insecticide labeled for household use only present in establishment. Observed 2 cans of household raid in the kitchen, operator moved.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over cooked beef in reach in cooler on the cook line and raw shell eggs over soy sauce in the walk in cooler, employee moved.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 8 rodent droppings back wall under shelves in dry storage area in the bar area. Approximately 30 rodent droppings by back door in kitchen next to walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 pans of breaded chicken in prep cooler at 48F, operator stated had been in cooler for 50 minutes, cook took the chicken to walk in cooler to bring down to 40F.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on sushi rice at sushi bar.
Handwash sink used for purposes other than handwashing. Observed dirty dishes in the hand wash sink in sushi bar area, operator moved.
No soap provided at handwash sink. Observed no soap at hand wash sink in sushi bar area, operator replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container of rice, wontons, and breaded chicken made in the walk in cooler with no date mark.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on the sushi bar.
Dead roaches on premises. Observed approximately 10 dead roaches in a glue trap under food preparation table by sushi bar.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a bracelet while preparing food.
Equipment in poor repair. Observed gaskets in reach in cooler torn on the cook line.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed sticky fly tape over a food preparation table in the kitchen.
Food stored on floor. Observed a container of meat on the floor in the walk in freezer, operator put on shelve.
In-use tongs stored on equipment door handle between uses. Observed tongs on fryer, operator moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease in the kitchen.
Open dumpster lid.
Screen in door torn/in poor repair - vermin present. Observed screen torn on the back door of kitchen.
Mar 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate15 Basic
Show 22 findings ▾
Nonfood-grade bags used in direct contact with food. Observed to go bag with kale in it, operator put kale in a non food grade bag.
Pesticide-emitting strip present in food prep area. Observed a box fly strips on a shelf next to bonito soup stock, operator moved.
Pesticide/insecticide labeled for household use only present in establishment. Observed two cans of household raid by and in the kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster over sliced carrots in the reach in cooler on the cook line, operator moved. Observed flats of raw hard shell eggs over vegetable tray in reach in cooler in kitchen.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed beef over salmon in the walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table on the cook line, Pork ribs at 48F and chicken at 49F, operator stated had been placed in prep table an hour before, cook pulled food and placed in walk in cooler.
Handwash sink used for purposes other than handwashing. Observed pan in the hand wash sink on cook line, operator moved pan.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black like substance on white guard in ice machine in the bar area, operator cleaned.
Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks not secured in bar area.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on cook line and on the sushi bar.
Equipment in poor repair. Observed torn gasket on reach in cooler at cook line.
Food stored on floor. Observed a container of duck sauce on the floor in the walk in cooler, employee moved.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer in the kitchen.
Ice scoop handle in contact with ice. Observed handle of scoop is in ice, operator moved.
In-use tongs stored on equipment door handle between uses. Observed tongs on the door of fryer, operator moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled with grease and some preparation tables soiled with food debris.
Open dumpster lid. Operator closed.
Screen in door torn/in poor repair - vermin present. Observed back screen door has a hole in it.
Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler in the bar area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler rusted and soiled with food debris.
Water leaking from pipe and/or faucet/handle. Observed hand wash sink in the kitchen is leaking from the faucet.
Feb 27, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of wontons in the walk in cooler, employee said were made yesterday with no date mark on them.
Carbon dioxide/helium tanks not adequately secured. Observed 4 CO2 tanks in bar area not secured.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cutting board in front prep area is grooved.
Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the reach in freezer by the front register and reach in freezer in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease and shelves in walk in cooler soiled with food debris.
Screen in door torn/in poor repair - vermin present. Observed back screen door with a hole in it.
Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of reach in cooler in the bar area.
Feb 27, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 10 violations recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed in back wait staff area behind bar, approximately 30 rodent droppings on shelve behind soda dispenser boxes.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of wontons in the walk in cooler, employee said were made yesterday with no date mark on them.
Carbon dioxide/helium tanks not adequately secured. Observed 4 CO2 tanks in bar area not secured.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cutting board in front prep area is grooved.
Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the reach in freezer by the front register and reach in freezer in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease and shelves in walk in cooler soiled with food debris.
Screen in door torn/in poor repair - vermin present. Observed back screen door with a hole in it.
Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of reach in cooler in the bar area.
Feb 26, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 20 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw steak over container of duck sauce in the walk in cooler, employee moved to different shelf.
Rodent activity present as evidenced by rodent droppings found. Observed in back wait staff area behind bar, approximately 30 rodent droppings on shelve behind soda dispenser boxes.
Toxic substance/chemical improperly stored. Observed can of raid spray and bottle of windex on shelf with a container of paprika, employee moved.
Handwash sink used for purposes other than handwashing. Observed a pan in the hand wash sink in the kitchen, employee moved.
No soap provided at handwash sink. Observed no hand soap at hand wash sink in front area, employee replaced.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed two flats of hard shell eggs on cook line at room temperature without a written plan, printed a copy for operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of wontons in the walk in cooler, employee said were made yesterday with no date mark on them.
Carbon dioxide/helium tanks not adequately secured. Observed 4 CO2 tanks in bar area not secured.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cutting board in front prep area is grooved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack and jackets on the shelve next to can food, employee moved.
Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the reach in freezer by the front register and reach in freezer in the kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of a scoop down in a container of flour, employee removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in front counter area soiled with food.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the hand wash sink on cook line, printed operator a copy.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease and shelves in walk in cooler soiled with food debris.
Open dumpster lid.
Screen in door torn/in poor repair - vermin present. Observed back screen door with a hole in it.
Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of reach in cooler in the bar area.
Feb 20, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at the sushi bar grooved.
Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed front door does not shut all the way.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler in the bar area.
Feb 19, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 19 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate13 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over container of vegetables in the reach in cooler on the cook line, employee moved. Observed raw chicken and raw beef over duck and soy sauce in the walk in cooler, employee moved.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 2 rodent droppings on the shelf in back storage area with alcohol and approximately 5 rodent droppings on the shelve behind the bar employee cleaned and sanitized area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 10lbs of chicken at 57F, 10lbs of pork rib at 54F and 5lbs of breaded chicken at 58F, at prep table in the kitchen cook stated food has been in there since 10:00 am this morning. Observed a container of 20lbs cooked yellow rice in a back storage area at 60F, employee stated has been there since this morning at 10:00 am. Operator discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 10lbs of chicken at 57F, 10lbs of pork rib at 54F and 5lbs of breaded chicken at 58F, at prep table in the kitchen cook stated food has been in there since 10:00 am this morning. Observed a container of 20lbs cooked yellow rice in a back storage area at 60F, employee stated has been there since this morning at 10:00 am. Operator discarded food.
Handwash sink used for purposes other than handwashing. Observed ice in the hand wash sink in the bar area.
No soap provided at handwash sink. Observed no soap at hand wash sink in front area, employee replaced.
Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelves in dry storage area with bags of powder on it.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at the sushi bar grooved.
Dead roaches on premises. Observed approximately 5 dead roaches in the dry storage area, employee cleaned and removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's cell phones on the microwave in the kitchen, employee moved.
Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line.
Food stored on floor. Observed raw chicken and raw beef on the floor in containers in the walk in cooler, employee moved to a shelf.
In-use tongs stored on equipment door handle between uses. Observed tongs on door of fryer on cook line, employee moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in the reach in cooler soiled with food debris.
Open dumpster lid.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed front door does not shut all the way.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler in the bar area.
Stored food not covered. Observed a bin of raw chicken and a bin of raw beef not covered in the walk in cooler.
Feb 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. K.L 2022
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable at sushi station.
Floor not cleaned when the least amount of food is exposed: throughout establishment, supply area, under equipment in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: gaskets on reach in coolers.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door does not close all the way.
Standing water in bottom of reach-in-cooler at bar.q
Feb 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority1 Intermediate11 Basic
Show 17 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly: tested at 0 ppm chlorine. Operator will use triple sink to sanitize.
Operating with an expired Division of Hotels and Restaurants license. Please note: License renewal was 12/1/25. Visit Myfloridalicense.com to make your payment, if you have not already done so. Establishment observed preparing, serving, or selling food to customers with an expired license. Operator paid fee, license is current.
Roach activity present as evidenced by live roaches found. One live roach on top of table at waiting station. Operator terminated, cleaned and sanitized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shell eggs (47F - Ambient air temperature ); Tempura chicken (49F - Cold Holding); Lo mein (77F - Cold Holding); Krab Rangoon (49F - Cold Holding); Raw chicken (46 F - Cold Holding), Beef tenderloin (48F - Cold Holding) Operator voluntarily discarded. Operator called for service.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit in walk in cooler: Raw shell eggs (47F - Ambient air temperature ); Tempura chicken (49F - Cold Holding); Lo mein (77F - Cold Holding); Krab Rangoon (49F - Cold Holding); Raw chicken (46 F - Cold Holding), Beef tenderloin (48F - Cold Holding) Operator voluntarily discarded. Operator called for service.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. K.L 2022
Bowl or other container with no handle used to dispense food in cornstarch. Operator removed.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable at sushi station.
Dead roaches on premises. Five dead roaches under hibachi grill in customer area. One dead roach under prep table in customer area. One dead roach at music station at bar.
Floor not cleaned when the least amount of food is exposed: throughout establishment, supply area, under equipment in kitchen.
Food storage container with hole in it, in bar cooler. Operator removed from service.
Food stored on floor. Bagged onions and carrots stored directly on floor by canned goods area. Operator removed and stored correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: gaskets on reach in coolers.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door does not close all the way.
Reach-in cooler shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler at bar.q
Oct 21, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler yellow rice, cooked pasta and cooked chicken that was not date marked, operator stated was made yesterday morning.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on the prep table is grooved.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in the walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease and gaskets in the reach in cooler soiled with food debris on the cook line.
Screen in door torn/in poor repair - vermin present. Observed screen on the back door in kitchen is torn.
Oct 20, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 19 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. Observed one can of soy sauce dented, operator voluntarily discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. One flat of hard raw shell eggs over bamboo shoots in the reach in cooler on the cook line.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 3 rodent dropping in back storage where the alcohol is, observed 3 rodent droppings by prep table towards front counter and observed 4 rodent droppings underneath handwashing sink front of kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler 40 lbs of raw chicken at 58F, raw beef steak strips at 53F-30lbs, lobster tail at 51F-10 lbs and shrimp at 52F-15lbs. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler 40 lbs of raw chicken at 58F, raw beef steak strips at 53F-30lbs, lobster tail at 51F-10 lbs and shrimp at 52F-15lbs. Operator discarded.
Handwash sink used for purposes other than handwashing. Observed employee dumping a container and cleaning it in the hand washing sink in the kitchen.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 10 employees and no certified food manager, by end of inspection the certified food manager was here.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink in kitchen by back door.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler yellow rice, cooked pasta and cooked chicken that was not date marked, operator stated was made yesterday morning.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on the prep table is grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on the cook line, employee moved.
Employee personal food not properly identified and segregated from food to be served to the public. Observed a case of swai fish in the walk in cooler not segregated or identified, operator stated it belongs to the employees.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag with the food dye on a shelve in the kitchen.
In-use tongs stored on equipment door handle between uses. Observed tongs on door handle of the fryer, employee moved.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in the walk in cooler.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease and gaskets in the reach in cooler soiled with food debris on the cook line.
Open dumpster lid.
Screen in door torn/in poor repair - vermin present. Observed screen on the back door in kitchen is torn.
May 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers and pans not inverted or protected on shelve in the kitchen area. Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Observed some cutting boards that are grooved in the kitchen. Priority: Basic
Observed: Equipment in poor repair. Observed gasket torn in reach in cooler located near front area. Priority: Basic
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Live, small flying insects found Observed three flies in the back of kitchen, they were not near any food prep.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spicy mayonnaise and wasabi sauce in the front reach in cooler that was not date mark, employee stated was made the day before.
Bowl or other container with no handle used to dispense food. Observed bowl in a container of vinegar, employee removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates, bowls, pots that were not inverted or protected, operator corrected.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards on the cook line grooved.
Equipment in poor repair. Observed reach in cooler in the front of the kitchen with standing water at the bottom of it. Observed gaskets in reach in cooler at front with torn.
In-use tongs stored on equipment door handle between uses. Observed handle on door handle on front of fryer, operator removed.
Stored food not covered. Observed wontons in the walk in cooler and reach in freezer towards front of kitchen not covered.
Working containers of food removed from original container not identified by common name. Observed pickle ginger removed from container placed in smaller containers not labeled in the front reach in cooler.
Mar 5, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Observed: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 000 ppm, operator has provider coming. Operator is setting up 3 compartment sink. Priority: High Priority
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Operator has applied for new license, waiting on reply. Notate file 368140. Priority: High Priority
Observed: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Priority: Intermediate
Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents over cook line in the kitchen soiled. Priority: Basic
Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers and pans not inverted or protected on shelve in the kitchen area. Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Observed some cutting boards that are grooved in the kitchen. Priority: Basic
Observed: Equipment in poor repair. Observed gasket torn in reach in cooler located near front area. Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer in front counter area. Priority: Basic
Observed: Outer openings not protected with self-closing doors. Observed back door not closing correctly. Priority: Basic
Mar 4, 2025Administrative determination recommendedRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate10 Basic
Show 18 findings ▾
Observed: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 000 ppm, operator has provider coming. Operator is setting up 3 compartment sink. Priority: High Priority
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Operator has applied for new license, waiting on reply. Notate file 368140. Priority: High Priority
Observed: Pesticide/insecticide labeled for household use only present in establishment. Observed raid bug spray cans towards the back of kitchen. Priority: High Priority
Observed: Raw animal food stored over or with unwashed produce. Raw beef over broccoli in the walk in cooler, operator removed and stored properly. Priority: High Priority
Observed: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed some food in the walk in cooler was not date marked. Priority: High Priority
Observed: Rodent activity present as evidenced by rodent droppings found. Observed approximately 8 droppings between reach in cooler and shelf in front counter area., observed 2 droppings in storage are corner of kitchen. Observed 2 droppings on shelve in cardboard box with cans of pineapple in the front counter area. Operator cleaned up all droppings. Priority: High Priority
Observed: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Observed a pan in the handwashing sink in the kitchen, operator removed. Priority: Intermediate
Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents over cook line in the kitchen soiled. Priority: Basic
Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers and pans not inverted or protected on shelve in the kitchen area. Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. Observed some cutting boards that are grooved in the kitchen. Priority: Basic
Observed: Dead rodent present. Observed one dead rat in dry storage area on the floor. Holes in the wall and ceiling. Operator removed. Priority: Basic
Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee with bracelets on and no hair net serving rice in the kitchen area, was asked to remove bracelets and restrain hair when serving food. Priority: Basic
Observed: Equipment and utensils not properly air-dried - wet nesting. Observed employee putting dishes on the cook line wet, operator had him removed to dry correctly. Priority: Basic
Observed: Equipment in poor repair. Observed gasket torn in reach in cooler located near front area. Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer in front counter area. Priority: Basic
Observed: Ice scoop handle in contact with ice. Observed scoop handle in ice cooler towards front counter, operator removed. Priority: Basic
Observed: Outer openings not protected with self-closing doors. Observed back door not closing correctly. Priority: Basic
Nov 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef over cabbage in walk in cooler. Operator stored correctly.
Carbon dioxide/helium tanks not adequately secured. Observed CO tanks unsecured in back area of kitchen.
Cardboard used to line food-contact shelves at cook line, which is soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed forks that were not stored correctly in dish room, operator moved.
Drain cover(s) missing. Observed drain cover missing in dish area.
Food stored on floor. Observed food containers and boxes stored on the floor in storage area, bar area, walk in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler in wait staff area.
Unclean building components, attachments or fixtures. Electrical cords on line soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Three wet wash cloths found on prep tables in the kitchen area, operator put in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Several containers in back storage area, with no labels on them.
Nov 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 7 high priority.
7 High priority1 Intermediate18 Basic
Show 26 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook used cell phone and did not wash hands. Operator educated employee whom washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies on table in dish room.
Non-food grade paper/paper towel used as liner for food container for salmon and tuna.
Raw animal food stored over or with unwashed produce. Raw beef over cabbage in walk in cooler. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yellowfin tuna in sink with no running water, at 74 degrees. Operator removed from service.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yellowfin tuna in sink with no running water, at 74 degrees. Operator removed from service.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg drop soup (130F - Hot Holding), operator applied rapid heating to : egg drop soup (185F - Reheating)
No paper towels or mechanical hand drying device provided at handwash sink by walk in.
Accumulation of 5 dead small flying insects on fly ribbon. Operator removed.
Bowl or other container with no handle used to dispense food in bulk rice at storage area. Operator removed.
Carbon dioxide/helium tanks not adequately secured. Observed CO tanks unsecured in back area of kitchen.
Cardboard used to line food-contact shelves at cook line, which is soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed forks that were not stored correctly in dish room, operator moved.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in package that states removed from packaging not removed from packaging.
Drain cover(s) missing. Observed drain cover missing in dish area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two cell phones in wait staff area in prep area and there was a basket of personal items on the shelves in the alcohol storage.
Equipment in poor repair. Cutting board with hole in it. Operator removed.
Food stored on floor. Observed food containers and boxes stored on the floor in storage area, bar area, walk in freezer.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Tuna in sink with no running water, at 74 degrees.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop directly on top of ice machine, operator removed.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler in wait staff area.
No waste receptacle installed at handwash sink provided with disposable towels. Observed no garbage can at hand washing sink in kitchen.
Unclean building components, attachments or fixtures. Electrical cords on line soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Three wet wash cloths found on prep tables in the kitchen area, operator put in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Several containers in back storage area, with no labels on them.
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk-in cooler shelving with white growth on shelves.
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found at 0ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. two door flat top at sushi line.: yellow tail fillet 80oz (48F - Cold Holding); two door upright cooler at back of sushi line (); salads 4ea (52F - Cold Holding); Osaka fish cake 4.4 lbs (51F - Cold Holding); cream cheese3 lbs (51F - Cold Holding); cut melon 1oz (51F53 - Cold Holding); squid.5 lb (53F - Cold Holding) In prep top cooler across from wok cook station. garlic in oil from day before( 49Fcold holding); sauce from day before (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two door flat top at sushi line.: yellow tail fillet 80oz (48F - Cold Holding); two door upright cooler at back of sushi line (); salads 4ea (52F - Cold Holding); Osaka fish cake 4.4 lbs (51F - Cold Holding); cream cheese3 lbs (51F - Cold Holding); cut melon 1oz (51F53 - Cold Holding); squid.5 lb (53F - Cold Holding) See stop sale In prep top cooler across from wok cook station. garlic in oil from day before( 49Fcold holding); sauce from day before (48F - Cold Holding) Observed ch in prep top cooler across from wok pans. (); shrimp (47F - Cold Holding); pork (49F - Cold Holding); cut lettuce (52F - Cold Holding) loaded into cooker within the last hour must use or discard by 2 pm. All foods placed in this cooler must be timed and used by 4 hours or discarded until cooler is able to maintain foods at 41F or colder.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Rice set to cool 1000am no time mark. Employee added time food must be sold by 2pm or discarded. All sushi made with this rice must be sold or discarded by 2pm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk-in cooler shelving with white growth on shelves.
Handwash sink used for purposes other than handwashing. Observed employee prepping food on pan placed over handsink basin at ice machine area. Manager had employee move to prep table.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Owner / manager arrived during inspection.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not dispensing rinse aid, not dispensing sanitizer.
Food stored on floor. Observed boxes of food stored on floor in walk-in freezer.
Time/temperature control for safety food thawed in an improper manner. Observed fish thawing on rack at room temperature. Employee put in pan under running water.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator went online to pay during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two door upright stainless cooker (); cut lettuce in water (46F - Cold Holding); baby octopus (46F - Cold Holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two door upright stainless cooker (); cut lettuce in water (46F - Cold Holding); baby octopus (46F - Cold Holding see stop sale. Observed walk-in cooler not at temperature. Ambient air at 49F foods beef (45F - Cold Holding); shrimp (43F - Cold Holding); pasta (48F - Cold Holding). Observed thermostat had been bumped and turned down, operator turned thermostat to 34F to quickly cool foods to 41F within 4 hours.
Handwash sink used for purposes other than handwashing. Observed two pot scrubbers stored in handsink at front sushi area
Single-service articles not stored inverted or protected from contamination.
Time/temperature control for safety food thawed in an improper manner. Observed 7 fillets of salmon stored on rack at room temperature thawing at front sushi area.
Walk-in cooler/freezer shelves with black growth on surfaces.
Aug 17, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 16, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eel 5lb (49F - Cold Holding); crab meat 5 lbs (51F - Cold Holding); cream cheese 17lbs (49F - Cold Holding); salmon 12 lbs (53F - Cold Holding); red snapper 2 lbs (55F - Cold Holding); shrimp 1.5 lbs (55F - Cold Holding) held at front sushi counter from day before not at 41F. See stop sale At reachin cookline prep top 1 observed foods piled above containers and egg rolls (49F - Cold Holding). Not at 41F above container rim. Manager had excess foods removed to another cooler. COS. Observed noodles (60F - Cold Holding) stored on top of cooler well and unable to benefit from cold hold temperature. Manager removed item to interior of cooler to ambient cool to 41F within 4 hours. Corrective Action. Observed cut lettuce (57F - Cold Holding); cooked asparagus (51F - Cold Holding) at front sushi counter upright glass front cooler not at 41F. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Hole in or other damage to wall. Observed wall with holes over prep area at dishwash area.
Outdoor refuse area not curbed and graded to drain. Observed water from downspout draining into grease dumpster area water standing in area.
Outer openings not protected with self-closing doors.
Outer openings of establishment cannot be properly sealed when not in operation. Observed hole in outer door at handle area and at bottom of door where vermin could enter.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.